From-Scratch Strawberry Rhubarb Cobbler
A classic dessert, this strawberry rhubarb cobbler recipe is the perfect blend of sweet and tart that celebrates spring’s best flavors. The topping is by far the best one you’ll ever try. A top three cobbler recipe in our family.
Old Fashioned Strawberry Rhubarb Cobbler
Equipment
- 8 or 9 baking dish round, square, either is fine
- Aluminum foil
- Hand mixer
- Large mixing bowl
Ingredients
Strawberry Rhubarb Filling
- 8 cups chopped rhubarb (½ inch cubes)
- 8 cups halved strawberries
- ⅔ cup sugar
- ¼ cup cornstarch
Sugar Cookie Topping
- ½ cup salted butter softened to room temperature
- ½ cup sugar
- 1 teaspoon vanilla
- 1 egg yolk
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
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Instructions
- Preheat. Preheat the oven to 375 with rack the center.
- Make and pre-bake the filling. Combine the ingredients for the fruit filling in a large mixing bowl and pour into the baking dish.
- Prebake the fruit filling. Cover with foil and bake the filling only for 30 minutes to release juices and thicken the filling.
- Make the topping. Prepare the topping while the fruit is in the oven. Beat the butter and sugar for 2-3 minutes with an electric mixer on medium speed until fluffy. Add the egg yolk and vanilla and beat until combined Add the dry ingredients (flour, baking soda, and salt) and mix on low until just combined.
- Assemble and bake. Remove hot filling from oven and drop the dough for the topping on the hot fruit by the tablespoonful. Bake again for 40-45 minutes, until topping is golden brown.
- Serve. Cool for at least 20 minutes before serving. Serve warm or cool, with vanilla ice cream. Refrigerate any leftovers.
Notes
Nutrition
The topping! So many cobbler recipes are too dry, too soupy, or have a topping that’s just… there, not really adding anything other than a way to cover the fruit. This recipe is different! If you’re used to thick, bland, biscuit-like toppings, you will never go back to those after trying this sugar-cookie-inspired cobbler topping. It mixes up in just a few minutes and gets scooped on top of the fruit, just like in most cobbler recipes. But the the texture and flavor is unbeatable.
The filling, is a classic blend of rhubarb and strawberries (and don’t be alarmed by rhubarb’s weird appearance if you’ve never tried it: it just adds tartness!). There’s enough cornstarch in it to make it scoopable, but it’s still a juicy, fresh-tasting filling.
It’s super easy! Much easier than pie but just as impressive.
You’ll find the same delicious technique in plum cobbler and triple berry cobbler, if you’re looking for some variations.
Ingredients
This recipe has a few must-have ingredients. Don’t go substituting the fruits or you’ll have something totally different.
Rhubarb. Rhubarb is the star of this cobbler, providing that signature tart flavor. It can usually be found in the produce section during late spring and early summer. If you can’t find fresh rhubarb, frozen diced rhubarb is a great substitute.
Cornstarch. Cornstarch is key for thickening the fruit filling, giving it that perfect scoopable consistency without being too runny.
Vanilla Extract. A good-quality vanilla extract enhances the sweetness of the topping and deepens the overall flavor. Pure vanilla extract is preferred over imitation for a richer taste.
Pastry Blender or Food Processor. Although not listed directly in the recipe, a pastry blender or food processor is useful if you decide to use the alternative biscuit-style topping. These tools help create the coarse crumbs needed for a flaky texture.
Coarse Sugar. Sprinkling coarse sugar on the topping in the last few minutes of baking adds a delightful crunch and a hint of extra sweetness.
These tools and ingredients are essential for making your cobbler turn out perfectly, bringing out the best in both flavor and texture.
Troubleshooting and Help
Sure, if you prefer a biscuit style, use that instead. But please give mine a try!
No, you can certainly use frozen strawberries.
Yes, you can mix in other fruits like peaches or even make a peach cobbler. The sweetness of the strawberries pairs well with the tangy rhubarb, but feel free to experiment!
If you can’t find fresh rhubarb at the grocery store or farmer’s market, you can use frozen rhubarb, or try making a strawberry cobbler or strawberry rhubarb crisp instead.
Green rhubarb works just as well! The color might be different, but the flavor remains the same. Adding a bit of lemon juice or orange zest can enhance the tartness if needed.
Whether you’re enjoying it during rhubarb season or with frozen fruit in the off-season, this easy fruit dessert recipe is sure to become a favorite in your home.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
baking powder/baking soda confusion still not corrected.
also says 1 egg (ingredients) and then only an egg yolk in the procedure…
please revise your recipe to avoid confusion
Hi—this looks delicious, but I noticed in your cobbler recipes it says baking powder in the ingredients, but baking soda in recipe instructions—just wanted to check which is correct?
Thank you!
hey liz it’s baking powder! I’m sorry, i’ll correct that